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apple cinnamon protein coffee cake.

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delicious and fluffy.. and best paired with a cup of coffee!

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ingredients:

dry bowl:

  • 1/2 cup whole wheat flour (pastry flour will also work)
  • 2 servings 100% whey vanilla protein powder (i use EAS brand which is 23g protein per serving)
  • 1/2 tsp baking soda
  • 1/4 tsp salt

wet bowl:

  • 2 TB xagave agave nectar (or sweetener of choice)
  • 1 TB smart balance light (or other butter-like spread that is 50 cals/TB)
  • 1 TB olive oil
  • 2 large egg whites or 6 TB carton egg whites
  • 1 tsp pure vanilla extract
  • 1/2 cup 0% greek yogurt (i use oikos)

filling/topping:

  • 1/2 of a medium granny smith apple, sliced into small pieces
  • 3 tsp cinnamon, divided
  • 1/4 cup slivered almonds
  • 3 TB wholesome sweeteners zero organic sugar substitute

directions:

1. preheat oven to 350 degrees. spray a 5 x 7 baking pan with cooking spray, set aside.

2. toss sliced apples with 1 tsp cinnamon.

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3. spray a small skillet with cooking spray and cook apples over medium heat, until tender. set aside.

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4. combine almonds, wholesome sweeteners sugar substitute and remaining 2 tsp of cinnamon in a small bowl. set aside.

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5. combine “dry bowl” ingredients, set aside.

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6. in a separate bowl, combine xagave, smart balance and oil. mix well until you have a creamy texture.

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7. add egg whites and vanilla. mix well.

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8. add yogurt. mix well. mixture should be creamy.

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9. add the flour mixture, a little bit at a time, mixing thoroughly each time you add more.

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10. pour half of the batter into the prepared baking dish.

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11. place all of the apples evenly on top of mixture.

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12. place half of the almond mixture on top of the apples.

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13. pour the remaining batter into the dish.

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14. top with the remaining almond mixture.

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15. bake at 350 degrees for approximately 20-25 minutes, or until top is golden brown and an inserted toothpick comes out clean.

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the top will be caramelized and the middle will be light and fluffy.

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slice into six even squares.

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enjoy with a cup of coffee!

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delicious!

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this recipe makes six servings. per serving: 179 calories, 6g fat, 17g carbs, 14g protein and 3.5g fiber.

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36 Comments leave one →
  1. April 6, 2010 8:11 am

    YAYAy making this!!!

  2. April 6, 2010 9:17 am

    MAKING THIS!

  3. April 6, 2010 5:54 pm

    Not to be a pest but did you happen to get the sugars? I can throw it into Calorie Count but just thought you might have it already. I can leave off the apples and maybe lose some of the Splenda Brown Sugar.

    I was talking about your protein breads today b/c my boss’ 79 year-old mother is not eating much, loves carbs but needs protein. This is the BEST answer!

  4. April 6, 2010 9:17 pm

    Nom nom nom! tee hee.

  5. April 6, 2010 10:22 pm

    that looks really delicious, I will definately save this.

  6. April 7, 2010 5:22 am

    yum!!! i need to try making this! halthifying coffee cake LOVE it

  7. April 7, 2010 11:55 am

    Drrrrrooooooooolllllllllllllll ;)

  8. April 7, 2010 1:35 pm

    book marking!

  9. Dani permalink
    April 8, 2010 5:05 am

    And now I know what I’m making for breakfast this weekend – thanks!

  10. April 8, 2010 5:19 am

    Looks delicious. I’m restraining myself from running to the kitchen to make this right NOW.

  11. April 8, 2010 1:08 pm

    Looks delicious!

  12. April 8, 2010 2:08 pm

    That cake looks great! I will definitely try it. I have a quick question — is two scoops of the EAS protein one serving or two? Do you know how many grams that is? The reason I ask is because it seems that different protein powders have different serving and scoop sizes. For example, we have Designer Whey (one serving is one scoop/ 26 grams) and Trader Joes whey protein (one serving is two scoops/ 32 grams). I like baking with the TJ powder because it tastes better baked (I made your protein cake with it, and it was great!!). So I’d love to try the coffee cake with it as well, but don’t know how many scoops to use!

    Thanks!

  13. April 10, 2010 9:07 am

    Janetha! Hey girl.. I just found your website off facebook and I am SO glad I did. I did my first BFL challenge right after I had my daughter and I have been hooked (off and on) ever since. You have some great info on here, I cant wait to try some of your fabulous recipes, as I seem to get stuck making the same “clean” foods and that gets real boring real fast. Thanks for sharing all your knowledge. Its great to see you again- you look amazing BTW and congrats on the engagement. I will be blog stalking for sure :)
    XOXOX- Chelsea (Hawkes)

  14. April 13, 2010 5:48 pm

    Just made this with a few modifications! Its in the oven! Can’tttt wait

  15. April 14, 2010 8:12 am

    I think all desserts should be “bulked up” with protein.

  16. April 14, 2010 8:46 am

    This looks awesome Janetha. I’m going to have to mark it and give it a go.

    Hope you are doing well lady!

  17. Jen permalink
    January 29, 2011 7:19 am

    Just tried to make the coffee cake this morning …. anyone else have trouble with it being too dry???? My batter was ready to make cookies; not a coffee cake!

  18. Katherine Arlotta permalink
    April 13, 2011 6:32 am

    love that i can eat things that like in a healthy way now!!!

  19. Mary permalink
    April 19, 2011 8:52 am

    how much fiber per serving?

  20. Mary permalink
    April 19, 2011 8:53 am

    sorry – how much fiber per serving?

  21. May 18, 2011 5:26 pm

    I came across this fantastic looking cake while researching how to incorporate protein powder in baked goods.
    Needless to say, this is sitting top of my list of yummy things to make, thankyou!

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